Creole Spiced Corn Recipe

 
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Creole Spiced Corn
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Roasted corn-on-the-cob coated with a homemade creole spice mix. Serve with a freshly made beetroot chutney.

Ingredients of Creole Spiced Corn

  • 4 corn on the cob
  • 1-2 Tbsp butter
  • For the creole spice:
  • 1 Tbsp paprika
  • 2 Tbsp salt
  • 4 tsp dried onion powder
  • 4 Tbsp garlic powder
  • 1 Tbsp ground black pepper
  • 1/2 Tbsp chilli powder
  • 1/2 Tbsp dried thyme
  • 1/2 Tbsp dried oregano
  • For the beetroot chutney:
  • 2 Tbsp oil
  • 1 Tbsp mustard seeds
  • 1 Tbsp white urad dal
  • Heeng, a pinch
  • 2 red/green chillies
  • 1 medium beetroot - boiled and grated
  • 1-2 Tbsp tamarind paste
  • 1 Tbsp chopped coriander
  • Salt to taste

How to Make Creole Spiced Corn

  • 1.1. Boil and roast the corn till tender.
  • 2.2. Melt the butter in a hot pan. Stir in spices.
  • 3.3. Use to coat the corn and serve immediately with chutney.
  • 4. For the chutney:
  • 1.5. Heat the oil and add mustard seeds, dal, hing and chillies.
  • 2.6. Fry until the dal colors.
  • 3.7. Add beetroot to the pan. Stir and fry for 4 minutes, before adding the tamarind paste.
  • 4.8. Add coriander and season well.
  • 5.9. Grind to a paste. Serve with corns.
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